CHOCOLATE TRUFFLE CAKE
This is a very rich moist chocolate cake. I have made it many times. It is the last birthday cake my father requested before he passed away in 1999. I think it is a Bakers Chocolate recipe
Provided by conniecooks
Categories Dessert
Time 1h30m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt chocolate with butter.
- Cool.
- Beat 2/3 Cup of sugar with egg yolks till thick and lemon coloured.
- Add Chocolate mixture and flour. blend well.
- Beat egg whites till soft peaks form. Add 2 Tbsp sugar and beat till stiff and shiny peaks form.
- Fold Chocolate mixture into egg whites. Blend well.
- Pour into greased and floured 9" springform pan.
- Bake at 375 for 35 - 40 minute.
- Cake will be moist in centre.
- Cool.
- Cake will fall in centre.
- Glaze:.
- Melt chocolate with butter and water.
- Blend until smooth.
- Spread over cake.
- Garnish:.
- Melt chocolate. Put in Sandwich bag and cut a very small hole in 1 corner. Decorate cake with con centric circles. Starting at the centre draw a knife lightly (do not cut cake) through circles to outside edge. This will create a pattern similar to spider web.
CHOCOLATE TRUFFLE CAKE
Steps:
- For the Truffles: Combine the chocolate, cream, and butter in a small heatproof bowl, set over simmering water, and let melt. When almost melted, remove from the heat and stir the mixture until smooth. Stir in flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
- Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into pastry bag fitted with a #3 plain tip. Pipe eight 1-inch mounds onto the prepared tray. Place 1 raspberry in center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
- For the Cake: Position a rack in the center of oven and preheat oven to 350 degrees. Butter, or coat with vegetable spray, 8 oversize muffin cups (4 inches wide and 2 inches deep) or 1 1/4 cup custard cups. Line bottoms with rounds of waxed paper. (To cut out the rounds, place 1 of the cups on waxed paper and trace rounds the bottom with a pencil. Then cut the 8 circles.) Set aside.
- In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter. Cool slightly.
- Meanwhile, in the large bowl of an electric mixer. with a paddle or beaters, on high speed, beat eggs, egg yolks, and sugar until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat just until combined. Remove the bowl and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups top with 1 truffle, and cover with the remaining batter. Arrange cups on a baking tray and bake until edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes. Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off paper.
- Serve warm Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.
CHOCOLATE TRUFFLE CAKE
Calling all chocoholics! Here's the recipe for what is probably the best chocolate cake in the world (well, it's the best chocolate cake I've ever made)! It is moist, fudgy and of course very very chocolaty. You can make the cake in advance of when you need it and freeze it for up to a month. I made this to serve as a dessert for a dinner party I gave for my Mum's birthday; it was an all round hit. The recipe is from the April 2005 Sainsbury's magazine (Sainsbury's is an English supermarket), where it featured in their Easter Sunday lunch menu. I made a few tweaks and this is how I made it. The original recipe says this serves 8, but it is so rich that I think 10 -12 is more like it, and you still get good sized portions. Enjoy!
Provided by Mrs B
Categories Dessert
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F/180°C/ gas mark 4 and prepare the cake tin: using a tin measuring 8 inches (20cm)in diameter, 3 inches (7.5cm) deep, lightly oil the cake tin, line the base and sides with baking parchment and oil again, dust the sides with 1 tablespoon each of flour and sugar (this additional flour/sugar is extra to the quantities listed above).
- In a large bowl, beat the butter, sugar and vanilla extract together with an electric whisk for at least 5 minutes - so that it is light and creamy; add the eggs, beating the mix well as you add each egg; beat in the soured cream and milk - it may look curdled, but don't worry this is fine!
- Sieve flours and cocoa together in a separate bowl then sprinkle half over the cake mix; fold in with a metal spoon; sprinkle and fold in the second half.
- Gently spoon the cake mix into the cake tin and make a shallow hollow in the middle with the back of the spoon: bake on the middle shelf for 50 minutes then cover with a double layer of wet baking parchment (to stop the top of the cake overbrowning) and continue cooking for another 10-15 minutes - the cake is baked when it's risen and a fine skewer put in the middle comes out clean: remove from the oven and leave the cake to cool in its tin for 10 minutes before turning out onto a wire rack, best/flattest side up.
- To make the truffle icing, put the chocolate and butter in a small heatproof bowl and set it over a pan of just simmering water - the bowl must not touch the water: melt the chocolate/butter mix over the water for about 5 minutes then remove the bowl from the pan and leave to cool to 15 minutes: stir in the cream and leave the chocolate mix to cool for about 20-30 minutes so that the icing will be thick enough to coat the cake without the icing running off: pour truffle icing over the cake and spread it over the top and sides.
- To make the almond decoration, first lightly toast the almonds on a baking sheet in the oven at 350°F/180°C/ gas mark 4 for 5 minutes, turning them over half way through; remove and leave to cool: while they are cooling melt the dark chocolate in a bowl over a pan of simmering water until melted, dip the almonds into the chocolate and lay out to dry on baking parchment - about 30 minutes: when dry repeat the process with the white chocolate, but this time arrange the almonds on top of the cake after dipping, the heat of the white chocolate will start to melt the first coat of chocolate on the almonds and you'll get a marbled finish, drizzle any left over melted chocolate over the almonds.
- Leave decoration to cool before serving, then watch the cake 'vanish' before your very eyes!
Nutrition Facts : Calories 641.9, Fat 41.4, SaturatedFat 23.7, Cholesterol 127.4, Sodium 49.7, Carbohydrate 69.8, Fiber 8.1, Sugar 38.2, Protein 11.6
CHOCOLATE TRUFFLE CAKE
Steps:
- For the truffles: Combine the chocolate, cream and butter in a small heatproof bowl set over simmering water and let melt. When almost melted, remove from heat and stir the mixture until smooth. Stir in your flavoring of choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
- Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into a pastry bag fitted with a #3 plain tip. Pipe 8 (1-inch) mounds onto the prepared tray. Place 1 raspberry in the center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
- For the cake: Position the rack in the center of the oven and preheat the oven to 350 degrees F. Butter or coat with vegetable spray, 8 oversize muffin cups (4-inches wide and 2-inches deep) or 1 1/4-cup custard cups. Line bottoms with rounds of waxed paper.
- In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter, cool slightly.
- Meanwhile in the bowl of an electric mixer with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat until just combined. Remove the bowl from the mixer and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter. Arrange the cups on a baking tray and bake until the edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes.
- Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off the paper. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.
EASTER CHOCOLATE TRUFFLE CAKE
More child-friendly than a simnel cake, this Easter extravagance is made with chocolate and truffles instead of marzipan
Provided by Jo Pratt
Categories Dessert, Treat
Time 1h25m
Number Of Ingredients 17
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease two 20cm cake tins and dust with flour. Tip all the cake ingredients into a large bowl and beat well with an electric hand whisk or wooden spoon to give a smooth, thick batter consistency.
- Divide the mixture between the tins and bake in the oven for 30-35 mins until it springs back to the touch and a skewer inserted into the centre comes out clean. Leave to cool in the tins for about 10 mins, then turn out onto a wire rack.
- Meanwhile, make the truffles. In a bowl, gently melt the milk chocolate in the microwave or over a pan of simmering water. Stir in the butter. Put the biscuits in a sandwich bag and crush them to fine crumbs by bashing with a rolling pin. Mix into the chocolate and chill in the fridge for about 20 mins. When chilled, roll into 11 even-sized balls with your hands. Coat in sprinkles and set aside.
- For the icing, pour the cream into a saucepan and place over a medium heat. Once hot, stir in the butter until melted. Break the chocolate into small pieces, tip into a medium bowl and pour over the hot cream mixture. Stir well until the chocolate melts into the cream. Cool for about 30 mins.
- Once the cake is completely cool, sandwich the two sponges together with the jam in the middle. Spread the top and sides with the icing. Finish by placing the truffles around the outside of the cake.
Nutrition Facts : Calories 478 calories, Fat 30 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 28 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
CHOCOLATE TRUFFLE CAKE
Love chocolate? Then this tender, luxurious layer cake is for you. With a ganache glaze and a fabulous bittersweet filling, the indulgence is so worth it. -JoAnn Koerkenmeier, Damiansville, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, cook milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes., Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin). , Transfer to three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and heavy whipping cream until smooth., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency., Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 676 calories, Fat 38g fat (22g saturated fat), Cholesterol 109mg cholesterol, Sodium 299mg sodium, Carbohydrate 84g carbohydrate (63g sugars, Fiber 3g fiber), Protein 8g protein.
EASY CHOCOLATE TRIFLE
Fall in love with our Easy Chocolate Trifle recipe! With layers of rich chocolate and fluffy cream, this trifle recipe looks gorgeous and tastes great.
Provided by My Food and Family
Categories Dairy
Time 1h35m
Yield 18 servings, 2/3 cup each
Number Of Ingredients 5
Steps:
- Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely.
- Beat pudding mixes and milk in medium bowl with whisk 2 min.
- Cut cake into 1/2-inch cubes. Layer half each of the cake, pudding, COOL WHIP and chopped chocolate in trifle bowl. Repeat layers.
Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 0.5596 g, Sugar 0 g, Protein 5 g
CHOCOLATE TRUFFLE CAKE
Categories Cake Chocolate Egg Dessert Steam Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 6
Steps:
- Line 8-inch-diameter cake pan with 2-inch-high sides with 3 layers of plastic wrap, overlapping sides of pan by 8 inches. Melt bittersweet chocolate, butter, and corn syrup in heavy medium saucepan over low heat, stirring until smooth. Remove from heat. Using electric mixer, beat eggs and sugar in large bowl until doubled in volume and pale yellow in color, about 3 minutes. Fold chocolate mixture into egg mixture (mixture will deflate). Pour mixture into prepared cake pan. Cover cake tightly with overhanging plastic wrap.
- Place steamer rack on bottom of large pot. Pour enough water into pot to almost reach bottom of steamer rack; bring to boil. Place cake on steamer rack. Cover pot and steam until tester inserted into center comes out with a few moist crumbs attached, adding more hot water to pot if necessary, about 2 hours. Remove cake from steamer. Refrigerate until cold and firm, at least 6 hours. (Cake can be prepared up to 3 days ahead of time. Keep refrigerated.) Slice cake with knife dipped into hot water and wiped dry. Top each serving with scoop of raspberry sorbet and serve immediately.
CHOCOLATE TRUFFLE CAKE
What an insanely good chocolate cake recipe. People will absolutely think you got this from a bakery. The cake is moist and tender, but sturdy enough to hold the frosting and ganache layers. This chocolate frosting is rich and smooth. Where this cake gets special is the chocolate ganache filling. It's rich and chocolaty with a...
Provided by Angela Gray
Categories Chocolate
Time 3h10m
Number Of Ingredients 28
Steps:
- 1. FOR CAKE: Preheat oven to 350 degrees. Grease 3 9-inch layer cake pans (I use Wilton, they are the best). Cut out circles of wax paper and line bottom of pans. If you have Wilton Bake-Even Cake Strips, use them. If not, you will have to level cakes after they are cooled.
- 2. Combine boiling water and cocoa. Stir until smooth. Set aside in the fridge to cool.
- 3. Cream butter, sugar, eggs, and vanilla at high speed of an electric mixer until light and fluffy (about 5 min is perfect).
- 4. In a separate bowl combine flour, soda, baking powder, and salt.
- 5. Alternately add flour.
- 6. Then cocoa mixture beginning and ending with flour.
- 7. Do not overbeat or cake will be tough!
- 8. Pour batter into prepared pans.
- 9. Bake at 350 degrees for 25-30 or until top springs back. Do not overbake!
- 10. Cool in pans 10 minutes.
- 11. Then flip out onto a large plate and put in the freezer. Don't worry, I know what I am doing. This keeps the cakes from falling apart and won't leave crumbs in your icing.
- 12. GANACHE FILLING: Place the chocolate into a medium bowl.
- 13. Heat the cream in a small saucepan over medium heat. Bring just to a boil. Watch very carefully because if it boils for a few seconds, it will boil out of the pot.
- 14. When the cream has come to a boil, pour over the chocolate chips.
- 15. Whisk until smooth.
- 16. Stir in the Grand Marnier and the orange zest.
- 17. Transfer hot chocolate to a relatively deep stainless steel bowl and immerse it into a bowl of ice water. Then whip with a hand mixer until it is thick and fluffy.
- 18. Once it is desired consistency, take out of ice bath or it will continue to harden; set aside.
- 19. SATINY CHOCOLATE FROSTING: Combine chips, milk, and butter in a LARGE saucepan. Cook over medium heat, stirring constantly, until melted and smooth.
- 20. Remove from heat; blend in powdered sugar.
- 21. Set the pan (or transfer to a mixing bowl) into an ice bath; beat at medium speed with an electric mixer.
- 22. Stop occassionally to scrape down the sides. Mix until frosting is fluffy and holds its shape.
- 23. It should make a peak with a spoon and hold it. Remove from ice bath or it will continue to harden!
- 24. CAKE ASSEMBLY: Remove frozen layers from the freezer and put on a platter lined with wax paper strips to catch the mess. Place the first cake and spoon about half of the ganache.
- 25. Place the next cake on top of the ganache layer.
- 26. Spoon the rest of the ganache on top.
- 27. Place the last cake on top. Frost the top with the satiny chocolate frosting first. Then start on the sides. Smooth top as much as possible with a flat knife dipped in hot water.
- 28. Take your chocolate jimmies (chocolate sprinkles). Gently take your hand and press them into the sides only. Continue until you have gone all he way around. Gently remove the wax paper strips and discard. Put remaining filling into a piping bag and pipe 12 medium size swirls on top of the cake. I used a #21 tip. Space them out before you start piping to make sure you get 12 and they are even. Top each swirl with a Lindt chocolate truffle and a white chocolate truffle, alternating. If the bottom of your cake is messy where you pulled out the paper, you may use the same tip to pipe a border around the base of the cake.
- 29. Chill in the refrigerator immediately. Before serving, let the cake set out at room temperature 30 minutes so the chocolate will soften back up slightly. Enjoy!
- 30. ALTERNATE GARNISH: Pipe a border around top and bottom lip of cake. Take Pirouette creme filled wafers and line them up around the sides of cake. (They do not have to be all the same height). Add M&M's to the middle of the cake . ***Finished Cake #2 in my photo #2 made in (3) 9-inch pans. Serves at least 14, huge cake.
CHOCOLATE TRUFFLE CAKE
Fantastic chef Hugh Fearnley-Whittingstall has donated this wonderful cake recipe to TREE AID. Hugh belives: "Villagers in Africa pick fruit, nuts and leaves straight from the trees around their villages-food doesn't come more local than that. It's a lifeline for them and vital that we do what we can to ensure they have enough trees for food and the many other products and benefits trees provide." Go to Treeaidcakebake.org to download your FREE recipe booklet and get baking for TREE AID!
Provided by treeaid
Time 50m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat the oven to 170°C / Gas Mark 3 and grease and line a 23cm / 9inch diameter springform type tin.
- Melt the dark chocolate and unsalted butter together in a pan over a very gentle heat. In another pan, heat the chestnuts with milk until just boiling, then mash thoroughly with a potato masher (or process to a rough puree in a machine).
- Separate the eggs, put the yolks in a bowl and mix with caster sugar. Stir in the chocolate mixture and the chestnut puree until you have a smooth, blended batter.
- Whisk the egg whites until stiff and fold them carefully into the batter. Transfer the mixture into the greased, lined cake tin and bake for 25-30 minutes, until it is just set but still has a slight wobble.
- If you want to serve the cake warm, leave to cool a little, then release the tin and slice carefully. It will be very soft and moussey. Or leave to go cold, when it will have set firm.
- Hugh's tip: It can be served with double cream, especailly when warm, but it is also delicious unadulterated. Its a great alternative to Christmas pudding.
- Our Tip: We cooked this for 40-45 minutes. It rises beautifully and is easy to eat with your fingers. It also looks great topped with chocolate shavings and chestnuts.
CHOCOLATE TRUFFLE CAKE
Categories Cake Chocolate Dairy Dessert Bake Walnut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 9-inch cake
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F and butter a 9-inch springform pan.
- Make base:
- In a small saucepan melt butter and stir in cocoa powder. Remove pan from heat and add brown sugar, stirring until dissolved. Stir in flour, walnuts, egg, and vanilla and spread batter evenly in springform pan. Bake base in middle of oven 10 minutes, or just until firm, and transfer to a rack to cool.
- Make filling:
- Arrange walnuts in one layer on top of base. In a small heavy saucepan combine butter, brown sugar, and honey and cook over moderate heat, stirring occasionally, 8 to 10 minutes, or until a candy thermometer registers 280°F. Remove pan from heat and add cream, vanilla, and lemon juice, stirring until smooth. Cool mixture to room temperature and pour over walnuts, spreading evenly.
- Make ganache:
- In a saucepan bring cream just to a boil. Finely chop chocolate. Put chocolate in a metal bowl and pour hot cream over it, stirring until smooth. Cool ganache to room temperature and beat with an electric mixer until it just holds soft peaks (do not overbeat or it will become grainy).
- Spread ganache evenly over filling. Chill cake, covered, at least 4 hours and up to 1 day.
- Run a thin knife around edge of cake and remove side of pan. With a large spatula transfer cake to a plate and let stand at room temperature 30 minutes before serving.
More about "chocolate truffle cake food"
CHOCOLATE TRUFFLE LAYER CAKE RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category DessertsServings 16Total Time 3 hrs
- Preheat the oven to 350°. Butter two 15-by-12-inch jelly roll pans and line the bottoms with parchment paper. In a medium saucepan, melt 6 ounces of the chopped chocolate with the butter and vanilla over very low heat, stirring gently. Remove the chocolate mixture from the heat and let cool slightly.
- In a small saucepan, combine the cocoa with the water and bring to a boil, whisking constantly. Let cool slightly, then whisk the mixture into the melted chocolate. Whisk in the crème fraîche.
- In a large bowl, using an electric mixer, beat the whole eggs, egg yolks and both sugars at medium speed until pale and fluffy, about 5 minutes. Beat in the chocolate mixture. In a medium bowl, whisk the flour with the baking soda, baking powder and salt and transfer to a sifter or a sieve. Sift the dry ingredients and fold into the cake batter with a large spatula until fully incorporated.
CHOCOLATE TRUFFLE ANGEL CAKE RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE CAKE TRUFFLES - MILDLY MEANDERING
From mildlymeandering.com
CHOCOLATE TRUFFLE LAYER CAKE | FOOD & WINE
From foodandwine.com
CHOCOLATE TRUFFLE CAKE - HUBPAGES
From discover.hubpages.com
CHOCOLATE TRUFFLE CAKE BY FERRARA BAKERY - GOLDBELLY
From goldbelly.com
CHOCOLATE TRUFFLE CAKE RECIPE: HOW TO MAKE CHOCOLATE ...
From recipes.timesofindia.com
BEST FLOURLESS CHOCOLATE CAKE RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
CHOCOLATE TRUFFLE CAKE - LIV FOR CAKE
From livforcake.com
DUTCH TRUFFLE CAKE / CHOCOLATE TRUFFLE CAKE - AT MY KITCHEN
From atmykitchen.net
FLUFFY CHOCOLATE TRUFFLE TART - FOODNETWORK.CA
From foodnetwork.ca
CHOCOLATE TRUFFLE CAKE POPS - KITCHEN FRAU FOOD BLOG
From kitchenfrau.com
HOW TO MAKE CHOCOLATE TRUFFLE CAKE | EGGLESS CHOCOLATE ...
From youtube.com
TRIPLE CHOCOLATE TRIFLE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
DIFFERENCE BETWEEN CHOCOLATE CAKE AND CHOCOLATE TRUFFLE ...
From alazharfoodie.com
CHOCOLATE TRUFFLE CAKE | DUFFLET PASTRIES
From dufflet.com
EASY BERRY TRIFLE - THE BAKING CHOCOLATESS
From thebakingchocolatess.com
EGGLESS CHOCOLATE TRUFFLE CAKE - FOOD-TRAILS
From foodtrails25.com
CHOCOLATE TRUFFLE CAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHOCOLATE TRUFFLE CAKE - FINGER LICKING FOOD
From fingerlickingfoodblog.com
WHAT ARE CHOCOLATE TRUFFLES? - SANTA BARBARA CHOCOLATE
From santabarbarachocolate.com
FLOURLESS CHOCOLATE TRUFFLE CAKE - CANADIAN LIVING
From canadianliving.com
CHOCOLATE TRUFFLE CAKE – FOOD JUNKIE RECIPES
From foodjunkierecipes.wordpress.com
CHOCOLATE TRUFFLE CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST ANGEL FOOD CAKE CHOCOLATE PUDDING TRIFLE RECIPES ...
From yummly.com
CHOCOLATE TRUFFLE CAKE | MY CAKE SCHOOL
From mycakeschool.com
CHOCOLATE TRUFFLE CAKE - FOOD NEWS
From foodnewsnews.com
[HOMEMADE] CHOCOLATE TRUFFLE CAKE : FOOD
From reddit.com
SALTED DARK CHOCOLATE TRUFFLE CAKE - COMFORTABLE FOOD
From comfortablefood.com
FLOURLESS CHOCOLATE TRUFFLE CAKE - SAVOR THE BEST
From savorthebest.com
CHOCOLATE TRUFFLE MOON CAKE - MISS CHINESE FOOD
From misschinesefood.com
CHOCOLATE TRUFFLE CAKE - THE CAKE BLOG
From thecakeblog.com
CHOCOLATE TRUFFLE LAYER CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE TRUFFLE CAKE - TORONTO'S PREMIER ONLINE CAKE STORE
From ecakes.ca
ANNE'S FOOD: CHOCOLATE TRUFFLE CAKE
From annesfood.blogspot.com
GENERIC - WHITE CHOCOLATE TRUFFLE CAKE CALORIES, CARBS ...
From frontend.myfitnesspal.com
CHOCOLATE TRUFFLE CAKE - YOURLIFECHOICES
From yourlifechoices.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love